Key cooking method of cheese oyster Brulee

• Main Author: LI JIANXIAN
• Format: Patent
• Language: Chinese; English
• Published: 06.04.2018
• Subjects: BAKERY PRODUCTS; BAKING; CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION ORPROCESSING OF GOODS; EDIBLE DOUGHS; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PRESERVATION THEREOF; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS; TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINSTCLIMATE CHANGE; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS

The invention relates to a key cooking method of cheese oyster Brulee. The method mainly comprises the steps of making a pudding layer, making a French Brulee layer, baking, making cheese oysters andconducting finished product shaping. The raw materials comprise spices, cheese and oysters are proportioned, and cream Brulee baking is conducted. The cooked oyster Brulee is attractive in appearanceand has the distinctive features of the fragrance of the oysters and the cheese, and the mellowness in taste. The finished product has the advantages of having the pharmacological effects of removingheat from the liver and relieving internal heat or fever, recovering from fatigue, improving immunity, promoting metabolism and the like and being rich and balanced in nutrients. The key cooking method of the chess oyster Brulee is simple in technological operation, and it is convenient to control processing conditions and achieve scale production. 本发明涉及芝士牡蛎布蕾的关键做法，主要步骤包括:制作布丁层、制作法式布雷层、烘烤、制作芝士牡蛎和成品整型。原料口感取香料制作、芝士牡蛎配制和奶油布蕾烘焙